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1
Stir 1 cup sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves.
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2
Increase heat and boil without stirring until caramel is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 7 minutes.
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3
Working quickly, pour caramel into eight 3/4-cup custard cups.
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4
Tilt and rotate each cup to coat sides and bottom.
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5
Stir milk, ground coffee, cardamom, and 1/2 cup sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture simmers.
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6
Remove pan from heat; let mixture steep 1 hour.
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7
Preheat oven to 350F.
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8
Whisk egg yolks, whole eggs, and remaining 1/2 cup sugar in large bowl to blend.
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9
Return milk mixture to simmer; gradually whisk into egg mixture.
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10
Line sieve with several layers of moistened cheesecloth; strain custard into bowl, then divide among caramel-lined cups.
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11
Arrange cups in 13x9x2-inch metal baking pan.
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12
Pour enough hot water into baking pan to come halfway up sides of cups.
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13
Cover pan loosely with foil.
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14
Bake flans 20 minutes.
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15
Lift foil to allow steam to escape.
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16
Replace foil.
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17
Bake flans until softly set in center, lifting foil every 10 minutes, about 35 minutes longer.
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18
Remove flans from water.
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19
Chill flans 4 hours; cover and chill overnight.
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20
Run knife around flans.
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21
Turn out onto plates.
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22
Serve with creme fraiche.
